• pH3ra@lemmy.ml
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    1 year ago

    Pasta aglio, olio, peperoncino.
    Literally “pasta with garlic, oil and chili peppers”: easy to learn, hard to perfectionate.

    • Alien Nathan Edward@lemm.ee
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      1 year ago

      Dice some good tomatoes into that, add a little basil and sautee until the skin splits from the fruit and you have my go to dish, pasta pomodoro

      • pH3ra@lemmy.ml
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        1 year ago

        They’re different preparations, even if ingredients might be similar the order you do stuff changes radically the end result.
        Cusine is not mathematical addition, it’s a chemical reaction